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Delicious Puerto Rican fried chicken served with traditional sides

Chicharrones de Pollo

A delightful Puerto Rican Fried Chicken dish with a crispy exterior and juicy meat, perfect for family gatherings and dinner tables.
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Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Puerto Rican
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1 tsp olive oil Adds a touch of richness.
  • 1/2 tsp vinegar Enhances the flavors and tenderizes the chicken.
  • 2 tsp orange or lime juice Brings a zesty brightness to the dish.
  • 1 tsp oregano Adds an earthy aroma and flavor.
  • 1 3/4 tsp salt Essential for seasoning.
  • 2 peppercorns For a hint of spiciness.
  • 4 garlic cloves Infuses the chicken with a delectable garlicky taste.
  • 3 lbs bone-in skin-on chicken The star of the dish, juicy and flavorful.
For the Coating
  • 2 cups all-purpose flour Creates that irresistible crispy coating.
  • 1 envelope sazon A quintessential seasoning blend that enhances overall flavor.
  • 1/4 tsp pepper For a subtle kick.
  • Vegetable oil for frying Ensures a perfectly crispy texture.

Method
 

Preparation
  1. Combine the olive oil, vinegar, orange or lime juice, oregano, salt, peppercorns, and garlic cloves in a mortar and pestle. Mash everything together until you have a smooth paste.
  2. Trim any excess skin from the chicken, ensuring the skin remains on. Cut into the flesh down to the bone and gently pound to break through the bone for flavor absorption.
  3. Lay the chicken pieces in a glass dish. Pour the prepared seasoning over the chicken, massaging it evenly into every piece. Cover and refrigerate for at least 4 hours or overnight.
Frying
  1. Heat enough vegetable oil in a large pot or Dutch oven to cover the chicken at 400°F.
  2. In a large zip-top bag, combine flour, sazon, and pepper. Shake to mix.
  3. Place marinated chicken pieces into the flour bag in batches and shake until coated. Shake off excess flour and let rest on a baking grid.
  4. Once the oil reaches 400°F, fry chicken pieces in batches for about 3 minutes until golden, then place on a plate lined with paper towels.
  5. Lower the oil temperature to 300°F. Add all fried chicken back into the pot, cover, and fry for an additional 10 minutes. Drain again on paper towels.
  6. Increase the oil heat back to 400°F and fry the chicken in batches until evenly darker golden brown. Drain on paper towels one last time.

Notes

For an extra crunchy coating, double-dip the chicken in the flour mixture after marinating. Use a thermometer to ensure oil temperature is perfect.